{"product_id":"el-occidental-tobala-puebla","title":"El Occidental Tobalá Puebla","description":"\u003cp data-end=\"476\" data-start=\"272\"\u003eThis expression from El Occidental comes from the mountainous canyons of Puebla, where Maestro \u003cstrong data-end=\"367\" data-start=\"348\"\u003eAntonio Galindo\u003c\/strong\u003e works with \u003cstrong data-end=\"412\" data-start=\"379\"\u003ePotatorum (maguey papalometl)\u003c\/strong\u003e—a species known for its sweetness and mineral-driven character.\u003c\/p\u003e\n\u003cp data-end=\"787\" data-start=\"478\"\u003eProduced in \u003cstrong data-end=\"511\" data-start=\"490\"\u003eAcatlán de Osorio\u003c\/strong\u003e, the agave is cooked for three days in an underground oven with wood and stones, then milled mechanically to extract its full intensity. Fermentation takes place in \u003cstrong data-end=\"699\" data-start=\"677\"\u003e1,100L wooden vats\u003c\/strong\u003e using deep well water and native yeasts, allowing the environment to shape the profile.\u003c\/p\u003e\n\u003cp data-end=\"1124\" data-start=\"789\"\u003eDouble distilled in a \u003cstrong data-end=\"829\" data-start=\"811\"\u003ecopper alembic\u003c\/strong\u003e, the result is a spirit that balances brightness and depth. The nose is \u003cstrong data-end=\"923\" data-start=\"902\"\u003esalty and vibrant\u003c\/strong\u003e, opening into a palate that is \u003cstrong data-end=\"986\" data-start=\"955\"\u003eslightly acidic and mineral\u003c\/strong\u003e, with a long, structured finish of \u003cstrong data-end=\"1038\" data-start=\"1022\"\u003ecooked agave\u003c\/strong\u003e. The texture is \u003cstrong data-end=\"1083\" data-start=\"1055\"\u003esilky with a medium body\u003c\/strong\u003e, giving it both clarity and persistence.\u003c\/p\u003e\n\u003cp data-end=\"1207\" data-start=\"1126\"\u003eIf you want to cash out on a Tobala Agave this is a safe bet and a bang for the buck!\u003cbr\u003eThis is the first Mezcal from Puebla in our lineup!\u003c\/p\u003e\n\u003ch3 data-end=\"1370\" data-start=\"1349\"\u003eTechnical Details\u003c\/h3\u003e\n\u003cul data-end=\"1385\" data-start=\"1274\"\u003e\n\u003cli data-end=\"1306\" data-start=\"1274\" data-section-id=\"1rzn86z\"\u003e\n\u003cstrong data-end=\"1288\" data-start=\"1276\"\u003eMaestro:\u003c\/strong\u003e Antonio Galindo\u003c\/li\u003e\n\u003cli data-end=\"1346\" data-start=\"1307\" data-section-id=\"zpc8ox\"\u003e\n\u003cstrong data-end=\"1318\" data-start=\"1309\"\u003eTown:\u003c\/strong\u003e Acatlán de Osorio, Puebla\u003c\/li\u003e\n\u003cli data-end=\"1385\" data-start=\"1347\" data-section-id=\"1v7nxfu\"\u003e\n\u003cstrong data-end=\"1363\" data-start=\"1349\"\u003eEcosystem:\u003c\/strong\u003e Mountain and canyon\u003c\/li\u003e\n\u003cli data-end=\"1385\" data-start=\"1347\" data-section-id=\"1v7nxfu\"\u003e\n\u003cstrong data-end=\"1413\" data-start=\"1401\"\u003eSpecies:\u003c\/strong\u003e Potatorum (Maguey Papalometl, also commonly known as Tobalá) \u003c\/li\u003e\n\u003cli data-end=\"1385\" data-start=\"1347\" data-section-id=\"1v7nxfu\"\u003e\n\u003cstrong data-end=\"1475\" data-start=\"1466\"\u003eOven:\u003c\/strong\u003e 3 days underground with wood and rocks\u003c\/li\u003e\n\u003cli data-end=\"1385\" data-start=\"1347\" data-section-id=\"1v7nxfu\"\u003e\n\u003cstrong data-end=\"1531\" data-start=\"1519\"\u003eMilling:\u003c\/strong\u003e Mechanical roller mill\u003c\/li\u003e\n\u003cli data-end=\"1385\" data-start=\"1347\" data-section-id=\"1v7nxfu\"\u003e\n\u003cstrong data-end=\"1576\" data-start=\"1559\"\u003eFermentation:\u003c\/strong\u003e 1,100L wooden vats, deep well water, wild yeast\u003c\/li\u003e\n\u003cli data-end=\"1385\" data-start=\"1347\" data-section-id=\"1v7nxfu\"\u003e\n\u003cstrong data-end=\"1646\" data-start=\"1629\"\u003eDistillation:\u003c\/strong\u003e Double distillation in copper alembic\u003c\/li\u003e\n\u003cli data-end=\"1385\" data-start=\"1347\" data-section-id=\"1v7nxfu\"\u003e\n\u003cstrong data-end=\"1714\" data-start=\"1706\"\u003eABV:\u003c\/strong\u003e 47,3% (might change in future batches)\u003c\/li\u003e\n\u003cli data-end=\"1385\" data-start=\"1347\" data-section-id=\"1v7nxfu\"\u003e\n\u003cstrong data-end=\"1737\" data-start=\"1726\"\u003eVolume:\u003c\/strong\u003e 700ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"1445\" data-start=\"1399\"\u003e\u003c\/ul\u003e\n\u003cul data-end=\"1686\" data-start=\"1464\"\u003e\u003c\/ul\u003e\n\u003cul data-end=\"1749\" data-start=\"1704\"\u003e\u003c\/ul\u003e\n\u003cp data-end=\"1770\" data-start=\"1751\"\u003e\u003cstrong data-end=\"1768\" data-start=\"1751\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1896\" data-start=\"1771\"\u003e\n\u003cli data-end=\"1806\" data-start=\"1771\" data-section-id=\"1gls189\"\u003e\n\u003cstrong data-end=\"1783\" data-start=\"1773\"\u003eAroma:\u003c\/strong\u003e Salty, bright, fresh, light smoke\u003c\/li\u003e\n\u003cli data-end=\"1860\" data-start=\"1807\" data-section-id=\"5uluj9\"\u003e\n\u003cstrong data-end=\"1819\" data-start=\"1809\"\u003eTaste:\u003c\/strong\u003e Slightly acidic, mineral, cooked agave\u003c\/li\u003e\n\u003cli data-end=\"1896\" data-start=\"1861\" data-section-id=\"53qt0o\"\u003e\n\u003cstrong data-end=\"1875\" data-start=\"1863\"\u003eTexture:\u003c\/strong\u003e Medium body, silky\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2020\" data-start=\"1898\"\u003e\u003cstrong data-end=\"1917\" data-start=\"1898\"\u003eProfile Summary\u003c\/strong\u003e\u003cbr data-end=\"1920\" data-start=\"1917\"\u003eA mineral-forward mezcal with saline brightness, structured acidity, a hint of sweetness and a long agave-driven finish.\u003c\/p\u003e","brand":"AGAVERABERLIN","offers":[{"title":"Default Title","offer_id":52807701561610,"sku":null,"price":47.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/0145\/1975\/files\/ElOccidentalPuebla_72dpi.jpg?v=1775141303","url":"https:\/\/agavera.org\/products\/el-occidental-tobala-puebla","provider":"AGAVERABERLIN","version":"1.0","type":"link"}